Methanol, or methyl alcohol, is a colorless, volatile liquid with a slight alcoholic odor when pure. Miscible with organic solvents such as water and acetone. Methanol is easily absorbed and distributed in the body. A small part of the methanol is excreted in the urine and inhalation without being metabolized. Most of the ingested methanol is in turn oxidized to formaldehyde, then converted to formic acid, and most is eventually excreted as carbon dioxide. A small part of it is excreted in the urine without being metabolized.
It is well known that methanol has serious acute toxic effects that occur at high levels of exposure and from its accumulation in the body. It causes disruption of cellular function and subsequent damage, especially in the nervous system. However, much less is known about whether there are chronic effects at lower levels of methanol exposure.
In addition, exposure to methyl alcohol can result from occupational or from the consumption of counterfeit or illegally distilled spirits.
Methyl alcohol occurs naturally in foods, especially fresh fruits and vegetables and their juices. The methanol concentration of fruit juices ranges from 1-640 mg/l (average 140 mg/l).
In our organization, testing, analysis, measurement, and evaluation studies comply with national and international standards and current legal regulations, ensuring reliable and impartial results. These studies are based on state-of-the-art technological equipment, a trained and experienced staff, and modern methods. Among the numerous tests conducted within this scope are those for methyl alcohol in food.
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